Barszcz (Polish red borscht)Polish red borscht

• 1 kg2.2 lb beetroots, for the zakwas (beet sour), peeled, thinly sliced
• 4 garlic cloves, for the zakwas, halved
• 2 bay leaves, for the zakwas
• 4 allspice berries, for the zakwas
• 1 tsp salt, for the zakwas
• 1 crust of rye or wholemeal bread, for the zakwas, speeds up fermentation
• 1.2 l5 cups water, boiled and cooled to lukewarm, for the zakwas
• 25 g1 oz dried wild mushrooms, ideally borowiki (porcini), soaked overnight in 500 ml (2 cups) cold water
• 500 g1.1 lb beetroots, for the broth, peeled, sliced
• 2 carrots, peeled, cut in chunks
• 1 parsley root (pietruszka) or small parsnip, peeled, cut in chunks
• 100 g3.5 oz celeriac (celery root), peeled, cut in chunks
• 1 leek, white part, cleaned, sliced
• 1 onion, halved
• 2 garlic cloves, for the broth
• 2 bay leaves and 4 allspice berries, for the broth
• 1.5 l6 1/3 cups water, for the broth
• 500-600 ml2-2 1/2 cups strained beet zakwas, from the batch above; about a quarter to a third of the finished soup
• 1/2 tsp dried marjoram
• salt, black pepper and a pinch of sugar, to taste
• uszka (small mushroom-filled dumplings), to serve; about 6-8 per person

Method

1. 1

   1. Make the zakwas 4-5 days ahead. Pack the sliced beetroots into a 2-litre (2-quart) jar with the garlic, bay leaves, allspice and salt, pour over the lukewarm boiled water so the beets are covered, and lay the bread crust on top.

2. 2

   2. Cover the jar with a cloth and leave it somewhere warm, around 20-24 °C (68-75 °F), for 4-5 days. Skim off any foam every day. It is ready when the liquid is a clear, deep ruby red and tastes pleasantly sour.

3. 3

   3. Remove the bread, strain the zakwas through a cloth-lined sieve, bottle it and keep it in the fridge until needed.

4. 4

   4. On the day: lift the soaked mushrooms out of their water and put them in a small pan. Pour in the soaking water, leaving the grit at the bottom of the bowl behind, and simmer gently, covered, for about 40 minutes until tender. Strain and keep this dark mushroom broth; set the mushrooms aside for the uszka filling.

5. 5

   5. In a large pot, put the beetroots for the broth, carrots, parsley root, celeriac, leek, onion, garlic, bay leaves and allspice with the 1.5 l (6 1/3 cups) water. Bring to the boil, then lower the heat and simmer gently for 45 minutes.

6. 6

   6. Strain the vegetable broth through a fine sieve lined with a cloth, without pressing hard, so it stays clear. Discard the vegetables or keep them for a salad. Pour in the mushroom broth.

7. 7

   7. Add 500 ml (2 cups) of the zakwas and the marjoram and warm the soup over low heat until it steams. Do not let it boil: boiling dulls the colour and the fresh sour taste.

8. 8

   8. Taste, and add more zakwas if you want it sharper. Season with salt and pepper and, if it is too sour, a pinch of sugar.

9. 9

   9. Serve hot in bowls with a few uszka in each, or in cups to drink alongside a croquette or a pasztecik (yeast pastry).